Serves 1
Directions
- 1Chop the Bhavnagri Mirch.
- 2Heat oil on a Tawa (griddle).
- 3Add the chopped Bhavnagri Mirch and garlic to the Tawa.
- 4Season with salt.
- 5Roast the chilies and garlic on the Tawa.
- 6Add roasted peanuts to the Tawa and mix well.
- 7Transfer the roasted ingredients to a grinder.
- 8Add coriander leaves to the grinder.
- 9Grind all ingredients to form a Thecha paste.
- 10Take wheat flour (atta) in a plate.
- 11Add salt to the flour.
- 12Add water and knead the dough until smooth.
- 13Take a portion of the dough and roll it into a flat circle.
- 14Spread desi ghee on the rolled dough.
- 15Spread the Thecha paste evenly over the ghee.
- 16Fold the dough into a roll and then coil it into a spiral.
- 17Flatten the coiled dough and roll it out into a paratha.
- 18Cook the paratha on the Tawa.
- 19Flip the paratha.
- 20Apply desi ghee on both sides of the paratha and cook until golden brown.
- 21Serve the Maharashtrian Style Thecha Paratha with Dahi (yogurt) and Achaar (pickle).
Ingredients
- Bhavnagri Mirch
- Oil
- Garlic
- Salt
- Roasted Peanuts
- Coriander leaves
- Wheat flour (atta)
- Water
- Desi Ghee
- Thecha Paste
Equipment
Cutting boardKnifeTawa (griddle)SpatulaGrinder/BlenderRolling pinPlate
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